MethodPrep:5hr20min › Cook:55min › Ready in:6hr15min

Rinse the lentils and soak them in water for 4 to 5 hours, or overnight.

When ready to cook, heat the oven to 190 C / Gas 5. Line an 18×23cm (7×9 in) ovenproof dish with baking parchment.

Drain the lentils well and place them in a food processor with the chillies, coriander, curry leaves, ginger, baking powder, egg, oil, and salt to taste. Process until they are well blended and smooth, then stir in the onions and pulse for a few seconds so they are well combined but not puréed.

Spoon the mixture into the prepared dish and smooth the top. Bake it on the top shelf for 45-50 minutes until the top has browned.

Meanwhile, make the sauce. Put the pumpkin or squash into a saucepan with the green chilli, curry leaves, ginger, sugar, and salt to taste. Add 50 ml (2 fl oz) of water, cover the pan and simmer for 8-10 minutes until the pumpkin is tender, stirring occasionally. Remove it from the heat, allow to cool, then purée the mixture in a food processor or with a hand-held mixer.

Mix the yoghurt into the pumpkin purée. Transfer the sauce into a serving bowl, cover and chill until required.

Remove the lentil loaf from the oven, gently remove the paper then cut it into slices.

In a small saucepan, heat the oil for the sauce over a medium heat. When it is hot, throw in the mustard seeds and cover the pan. As soon as they begin to pop, uncover the pan, add the red chilli and cook until it has just blackened. Pour the spiced oil over the pumpkin sauce.

Serve the loaf with a spoonful of pumpkin sauce alongside, garnished with chopped coriander and curry leaves.